Continued from part 1
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The shredded cassava must next have its water content reduced. This is done by squeezing a sack of shredded cassava between branches which are held in tension by ropes. The ropes are gradually tightened as the water is squeezed out. This takes 2 days. A mechanical press would do this more efficiently (1 day), but costs about £500, something which the Mothers' Club cannot afford. A useful donation by any individual, group or organisation seeking to make a practical contribution? | |||
| After squeezing out excess water, the cassava is sieved to remove any remaining skin and husk. |  |
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The resulting powdered cassava is now 'fried', that is, heated on large metal pans over a wood fire. The pans rest on mud walls shaped into a horseshoe form. | |||
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The wood fire produced considerable smoke. This affects the health of the workers, particularly their eyes. The cutting of the wood for the fires also contributes to deforestation. The process could be done more efficiently, and with less affect on the mothers' health, if a gas oven were to be used. However, the cost is beyond the reach of the Mothers' Club. |
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The product, called 'garee' is placed in bags, which are taken for sale in the market. Garee is mixed with sugar and milk (or water) to make a form of gruel high in carbohydrate. Its sale brings much-needed income to the Mothers' Club. | |||
| The point of it all? Go to next stage | ||||